Mexican Chicken Chili

This is the easiest chili I've ever made. It only requires 6 ingredients and literally no effort to make.

What you need...

• 4 boneless/skinless chicken breasts


• 1 16 oz jar of salsa


• 2 tsp garlic powder


• 1 tsp cumin


• 1 tsp chili powder


• 1 11oz can mexi-corn


• 1 15oz can pinto beans

How to make it...

Combine all ingredients in a crockpot and cook on low 6-8 hours. Shred chicken & serve.

Some good optional toppings include low fat cheddar cheese, light sour cream, jalapeño slices, avocado, or all over the above! I'm a terrible food blogger and forgot to take a picture of the final product, so just use your imagination. K, byeeeeee.

Mexican Grilled Cheese.

Who doesn't love a classic grilled cheese? Well, this isn't exactly a classic grilled cheese, but it's still really delicious. This Mexican Grilled Cheese creation came to life based on the ingredients I had in my fridge and my lack of desire to go to the grocery store. That being said, I ended up liking it so much I made it again the next night!

What you need....

• 2 slices of bread


• 1 tablespoon fresh cilantro, finely chopped


• 2 slices Pepper Jack cheese


• 1 tablespoons butter or margarine, softened


• 1 teaspoon taco seasoning mix


• 1/2 cup salsa for dipping


• 1 jalapeño, sliced (optional)


• 100 calorie pack wholly guacamole (optional)

How to make it....

Stir the taco seasoning and butter together until spreadable and smooth. Spread the butter mixture on one side of each slice of bread. Place one slice of bread, buttered side down, on a preheated pan over medium heat. Top with a slice of cheese, cilantro, and slices of jalapeño.

Place the remaining slice of bread, buttered side up, on top. Cook for 2 minutes, then flip, cooking until cheese is melted and bread is lightly browned.

Serve with salsa and guacamole for dipping.



I couldn't decide which one I liked dipping my sandwich in more, they were both so good!



I originally thought I'd be putting this under fat girl nomz, but once I added up all the calories I realized it really wasn't that bad!! 

So if you weren't convinced to give this a try before, now you don't have any reason not to! K, byeeee!

Tex-Mex Rice Bowl.

"I find myself when drinking in a constant state of desiring Mexican food. But to put that more accurately, you'd have to replace the word drinking with awake."

As I've said before, Mexican food is a staple in my diet. I appreciate all forms of Mexican food, but more often than not I end up eating an 800 calorie burrito bowl from Chipotle. While they are amazingly delicious, the habit is expensive and fattening. I recently came across a recipe for a Tex-Mex Rice bowl and thought it could be a perfect substitute for Chipotle. (Disclaimer: I am in NO WAY claiming that it is as satisfying as Chipolte - or even remotely tastes like it in any way - I'm simply pointing out that both dishes live in the same Meixcan food family.) This Tex-Mex Rice Bowl is super easy to make, so its perfect for a weeknight!

What you need...

• 1 (8.8-ounce) pouch precooked uncle ben's brown rice


• 8 ounces ground turkey or lean ground beef


• 1/4 cup water


• 1 1/2 tablespoons less-sodium taco seasoning


• 1 cup frozen whole-kernel corn


• 1 can organic black beans, rinsed and drained


• 1 cup fresh salsa


• 1 jalapeño pepper, diced


• chopped fresh cilantro

How to make it...

This is very complicated, so read carefully (obviously kidding)...squish the bag to break up the right, tear a slit in the top of the bag, and microwave for 90 seconds.

Heat a large skillet over medium-high heat and add the turkey or beef. Cook until browned. Stir in 1/4 cup water and taco seasoning; bring to a simmer.

Stir in corn and beans; cook 1 minute or until heated. [If you're not too lazy to chop up some fresh vegetables, green peppers and onions would be great to add in here too.] Stir in rice.

Top with salsa and jalapeño. Sprinkle with cilantro.

This recipe yields 4 servings (serving size: 1 cup) and one serving  is only 306 calories and 7.6g fat. I added a few extra toppings for my boyfriend: Sargento Shredded Reduced Fat 4 Cheese Mexican Cheese and fat free sour cream - both for only an additional 50 calories! If you love Mexican food and hate cooking complicated/time-consuming meals, I suggest you give this a try! K, byeeee.

Stand & Stuff.

Soft tacos are normally my go-to when I'm having a mexican fiesta, but the advertisements for the "Stand & Stuff" hard taco shells had me convinced I needed to get those in my belly.

You can have two of the shells for 130 calories - that paired with other low fat ingredients like ground turkey and light cheese, hold the sour cream (even though its my favorite) - makes this a dietlectable dish.

While I was cutting the onions, I was told "you don't look like Food Network."

So you mean professional chefs don't cut onions with a steak knife and cry? Weird.

I made my own taco seasoning with the random spices in my cabinet making this meal not only low calorie, but also low sodium. BOOM! The homemade taco seasoning was really easy! Just combine all the following spices in a bowl and mix:

• 1 tablespoon chili powder


• 1 tablespoon ground cumin


• 1 tablespoon garlic powder


• 1 tablespoon onion powder


• 1/2 tablespoon crushed red pepper

I added fresh cilantro and lime to one taco....it tasted EXACTLY like Chipotle!!! (That was a lie, but it did give it a good flavor.) The other taco was topped with fresh jalapeño and lime. Both combination were great.



I guess I should work on my "plating" technique. Next time I'll drizzle some cilantro lime cream sauce on the plate to make it look fancy (you all will never know its probably just sour cream with food coloring).



TOTAL NOMZINATION.

And that concludes the evolution of my taco diner. K, byeeeeeee.